Effects of Soil andVineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha.
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), tak...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Brasil |
| Institución: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1117680 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117680 http://dx.doi.org/10.21577/0103-5053.20190276 |
| Access Level: | acceso abierto |
| Palabra clave: | Canopy management Volatile and phenolic compounds Sensorial characteristics Two-dimensional gas chromatography with mass spectrometric detection Liquid chromatography Olfactometry |
| Sumario: | The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. Keywords: canopy management, volatile and phenolic compounds, sensorial characteristics, two-dimensional gas chromatography with mass spectrometric detection, olfactometry, liquid chromatography |
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